Stuffed Cabbage Soup Recipe
Stuffed Cabbage Soup is a simple hearty recipe with all the delicious flavors of Traditional Stuffed Cabbage Rolls but none of the work!
Servings 8
Calories 143kcal
Ingredients
- olive oil
- 1 cup chopped sweet yellow onion
- 2 medium garlic cloves minced (do you have a garlic press? you should.)
- 1 teaspoon seasoned salt
- 2 pounds cooked ground beef
- 30 ounces diced tomatoes canned
- 30 ounces plain tomato sauce canned
- ⅓ cup Worcestershire sauce
- 6 cups chicken stock here's how to make your own
- 1 head cabbage chopped
- 3 cups quick cooking white rice (SEE RECIPE NOTES)
Instructions
STOVE TOP
- In a large stock pot brown ground beef (drain excess liquid if desired), then add onion, garlic, and seasoned salt until mixture is aromatic and onions are translucent.
- Add diced tomatoes, tomato sauce, Worcestershire sauce, and 4 cups chicken stock. Bring back to a simmer.
- Stir in cabbage and cook on medium/low covered about 20 minutes until cabbage is wilted and softened. Stir in rice and cover until rice is ready.
- Stir in remaining chicken stock, as needed until desired consistency is reached. Enjoy!
INSTANT POT
- In inner pot on saute mode, brown ground beef (drain excess liquid if desired), then add onion, garlic, and seasoned salt until mixture is aromatic and onions are translucent.
- Add diced tomatoes, tomato sauce, Worcestershire sauce, 4 cups chicken stock, and cabbage.
- Cover, set to 'sealing' and cook on manual (high pressure) for 3 minutes. Hit cancel, NPR ten minutes, then release remaining pressure.
- Stir in rice and cover (pot should not be on, rice will cook with residual heat). Allow to sit for 5 - 7 minutes until rice is cooked to your liking.
- Stir in remaining chicken stock, if you wish, until desired consistency is reached, (bring back to a simmer on saute mod) . Enjoy!
SLOW COOKER
- Brown ground beef on stovetop (drain excess liquid if desired). Add all ingredients EXCEPT rice to slow cooker.
- Cover, and cook on high for 4 - 6 hours or low for 8 - 10 hours. Stir in rice and cover. Allow to sit for 5 - 7 minutes until rice is cooked to your liking.
- Stir in remaining stock, if you wish, until desired consistency is reached.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
RECIPE NOTES:
- This fits best in an 8 quart instant pot. If using a 6 quart you may need to halve the amount of rice.
- As written, this makes a very rice-heavy soup (especially if you're going to leave it to sit for a while). If you prefer it soupier, start with about half the amount of rice and add more as desired, OR cook the rice separately and ladle the soup over your rice to serve.
- Store leftovers in the fridge up to 4 days, or freeze up to 3 months. If freezing, leave the rice out and add it fresh when serving, since rice soaks up the broth as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of stock to loosen as needed.
Nutrition
Calories: 143kcal